Yash Lakhan
May 04, 2025
Long found on street carts and in backyard gardens across parts of India, starfruit brings its tart flavour and attractive structure to drink-making. Its acidic edge and translucent green pulp enable contrast when used in summer cocktails, offering tastes that stand apart from the usual citrus or tropical additions. *All concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
Leaning on a gin-based Collins but with muddled starfruit and toasted cumin seeds instead, giving the drink a linear finish that is complementary to fresh and grilled summer foods.
The highball style of this cocktail highlights the tartness of the starfruit from the beginning of a sip right through the finish, while tamarind pulp and soda water combined with dark rum add initial profile layers.
A starfruit and jaggery-fermented vinegar shrub takes centrestage when paired with soda and a neutral spirit like vodka, making preservation an operative base instead of a garnish.
The acidity of the green fruit balances the pungent spice of green chilli extract in the traditional gimlet composition – leading to gentle development of flavours without breaking the rhythm of citrus and gin.
Curry leaves infused in vodka provide an aromatic sheath that quietly lays the foundation for starfruit juice, reinvigorating the classic martini cocktail with new dimension.
Sweet and tangy kokum syrup and fresh pressed starfruit juice blend in a spritz format – constructed with tonic or sparkling water, where bitterness and salt notes complete the drink.